Sage and Gruyere Biscuits (Printable Version)
Flaky, buttery biscuits with earthy sage and nutty Gruyere—ready in 36 minutes for breakfast or brunch.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 1/2 teaspoon freshly ground black pepper
→ Dairy & Fats
06 - 1/2 cup unsalted butter, cold and cubed
07 - 1 cup Gruyere cheese, grated
08 - 3/4 cup buttermilk, cold
→ Herbs
09 - 2 tablespoons fresh sage, finely chopped
→ Optional
10 - 1 tablespoon milk or cream, for brushing tops
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and pepper until evenly distributed.
03 - Add cold butter cubes to flour mixture. Using a pastry cutter or fingertips, work butter into flour until mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
04 - Stir in grated Gruyere cheese and chopped fresh sage until evenly incorporated throughout the flour mixture.
05 - Pour cold buttermilk over dry ingredients. Mix gently with a fork just until dough begins to come together, being careful not to overmix.
06 - Turn dough onto lightly floured work surface. Pat gently into a 1-inch thick rectangle, handling dough as little as possible.
07 - Using a floured 2.5-inch biscuit cutter, cut straight down through dough without twisting. Gather scraps and press together gently to cut remaining biscuits.
08 - Place biscuits on prepared baking sheet, spacing 1 inch apart. Brush tops with milk or cream if desired for golden browning.
09 - Bake for 14 to 16 minutes until biscuits are risen and golden brown on top.
10 - Allow biscuits to cool on baking sheet for 5 minutes before serving warm.
# Expert Tips:
01 -
- The combination of melted Gruyere and fresh sage creates this incredibly sophisticated flavor that somehow still feels like home
- These biscuits come together in under 40 minutes but taste like you spent all afternoon in the kitchen
02 -
- Overworking the dough is the number one way to end up with tough biscuits, treat the dough gently and stop mixing as soon as it holds together
- Twisting the cutter seals the edges and prevents proper rising, press straight down and lift straight up
03 -
- Grate your own cheese instead of buying pre-grated, the anti-caking coating in pre-shredded cheese can affect the texture
- If your kitchen is particularly warm, chill your bowl and flour before starting to keep that butter cold